All Recipes  >  Home Page  >

Confetti Vegetable Sauté

This colorful creation is the brainchild of my good friend and sought-after cooking instructor, Pamela Salzman, from her latest (and brilliant) book, Quicker Than Quick: 140 Carve-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less. What started as the cauliflower rice phenomenon has now crossed over to riced sweet potato, butternut squash, carrot, zucchini, and others. These little bits cook super fast and give the mouthfeel of a cooked grain. The colors and flavors combine for a riced veggie extravaganza. Use the vegetables as suggestions, and mix and match with what you have on hand! 

INGREDIENTS

Serves 6

2 cups sugar snap peas, trimmed 
2 large carrots, peeled and ends trimmed, cut into fourths 
2 cups green or red cabbage chunks 
½ red onion, peeled and cut into big chunks 
1 medium-size sweet potato, peeled if desired, cut into big chunks (purple is pretty) 
2 tablespoons unrefined oil of choice—olive, avocado, or coconut 
6 garlic cloves, chopped finely 
¼ teaspoon crushed red pepper flakes, or to taste 
2 cups riced cauliflower or riced broccoli, fresh or frozen (does not need to be defrosted) 
Sea salt and freshly ground black pepper 
1 tablespoon unseasoned rice vinegar 
1 tablespoon toasted black or tan sesame seeds, or Everything but the Bagel Seasoning (be conservative with salt if using this seasoning) 
Fresh herbs, such as dill, flat-leaf 
parsley, or cilantro (optional) 
 
Tips: Other non-riced vegetables can include corn kernels, diced green beans, peas, or diced asparagus. Scallions or leeks can be subbed for the red onion. 

This colorful creation is the brainchild of my good friend and sought-after cooking instructor, Pamela Salzman, from her latest (and brilliant) book, Quicker Than Quick: 140 Carve-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less. What started as the cauliflower rice phenomenon has now crossed over to riced sweet potato, butternut squash, carrot, zucchini, and others. These little bits cook super fast and give the mouthfeel of a cooked grain. The colors and flavors combine for a riced veggie extravaganza. Use the vegetables as suggestions, and mix and match with what you have on hand! 

INGREDIENTS

Serves 6

2 cups sugar snap peas, trimmed 
2 large carrots, peeled and ends trimmed, cut into fourths 
2 cups green or red cabbage chunks 
½ red onion, peeled and cut into big chunks 
1 medium-size sweet potato, peeled if desired, cut into big chunks (purple is pretty) 
2 tablespoons unrefined oil of choice—olive, avocado, or coconut 
6 garlic cloves, chopped finely 
¼ teaspoon crushed red pepper flakes, or to taste 
2 cups riced cauliflower or riced broccoli, fresh or frozen (does not need to be defrosted) 
Sea salt and freshly ground black pepper 
1 tablespoon unseasoned rice vinegar 
1 tablespoon toasted black or tan sesame seeds, or Everything but the Bagel Seasoning (be conservative with salt if using this seasoning) 
Fresh herbs, such as dill, flat-leaf 
parsley, or cilantro (optional) 
 
Tips: Other non-riced vegetables can include corn kernels, diced green beans, peas, or diced asparagus. Scallions or leeks can be subbed for the red onion. 

METHOD

Pulse the vegetables, one type at a time, in a food processor fitted with the metal S blade, until finely chopped. No need to clean the food processor in between. Transfer to a large bowl.  

In a large sauté. pan (or two medium-size sauté. pans), heat the oil over medium heat. Add the garlic and red pepper flakes and sauté. for 30 seconds, or until fragrant. Add all the vegetables and salt and black pepper to taste and sauté. until just softened, 4 to 6 minutes. Taste the veggies after 4 minutes for your desired tenderness. Stir in the vinegar. 

To finish, sprinkle with sesame seeds or Everything but the Bagel Seasoning and some fresh herbs. Serve immediately. 

Reprinted with permission from Pamela Salzman, author of Quicker Than Quick by Hachette Book GO, a division of Hachette Book Group. 

Photo Credit: Amy Neunsinger